LiVA® Bio-Protection Technology Ltd
Ifat Hammer has a diverse work experience spanning several companies and roles. Ifat is currently a co-founder and CTO at Liva Bio-Protection Technology Ltd, a position they started in December 2021. Before that, from 2017 to 2021, they were the founder CEO and CTO of Biotipac, a startup focused on developing smart solutions for food protection using natural bacteria. At Biotipac, their responsibilities included leading the company, creating sustainable food systems, and developing the product.
Hammer also worked as a formulation consultant at Genufeed from 2020 to 2021, where they provided expertise in formulation design. Prior to that, they spent a significant portion of their career at Albaad, starting in 2003. At Albaad, they held various positions, including personal care manager in corporate R&D. Ifat'sresponsibilities included innovation management, formulation design, leadership of development projects, cost reduction initiatives, and collaboration with suppliers and academic institutes.
Before joining Albaad, Hammer worked as a baking laboratory manager at Sharon Laboratories Ltd. from 1999 to 2002 and as a plant food technologist at Pri Vayerek from 1998 to 1999.
Ifat Hammer received a Bachelor of Science (BSc) degree in Food Engineering and Biotechnology from Technion - Israel Institute of Technology in 1996. Ifat later pursued a Master of Business Administration (MBA) degree at the same institution from 2012 to 2014.
This person is not in any teams
This person is not in any offices
LiVA® Bio-Protection Technology Ltd
LiVA develops smart bio-preservation and bio-control solutions for food shelf-life extension and crop protection. Most existing solutions focus on physiological protection, rather than microbial protection; they are limited, expensive, and impose safety risks to the consumer and the environment. We offer a paradigm shift in the way we handle and consume fresh produce, by reducing the dependence on chemicals, packaging, and cold supply chain. Our technology extends shelf life by stimulating the growth of human-friendly bacteria. Instead of killing bacteria like in other solutions, we manipulate their growth. The product arrives in the form of a sachet or gel capsule containing our patent-pending blend of nutrients, which does not contain any live cultures. When added into food packs, the blend naturally and selectively stimulates the growth of good bacteria, which are naturally found in the product or its surroundings. These continue to spread at the expense of spoilage microorganisms, while the nutrient blend remains physically separated. A key feature of the technology is its ability to work at room temperature and under oxygen presence. Efficiency at room temperature would allow the storage of food products in higher temperatures where applicable. It could then lead to 30% energy saving and in turn lead to a new era in packaging design. In addition, being effective at room temperature is crucial for fruits sensitive to cold injury such as mango, and it is also crucial for fruits like berries that are temperature sensitive. Our technology is versatile and can be implemented in various industries. It can be used in processed fresh foods to reduce chemicals and improve organoleptic properties. The technology can also be used in crop protection to reduce pesticides and their antimicrobial resistance.